Six-Spice Hanger Steak
Six-Spice Hanger Steak requires about 40 minutes from start to finish. This recipe makes 6 servings with 99 calories, 9g of protein, and 6g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have sichuan peppercorns, fennel seeds, hanger steak, and a few other ingredients on hand, you can make it. valentin day will be even more special with this recipe. It is a good option if you're following a gluten free and dairy free diet.
Preheat broiler and lightly oil rack of broiler pan.
Finely grind spices with brown sugar and 11/2 tsp salt in grinder.
Pat steak dry, then sprinkle evenly with spice mixture and rub into meat. Broil steak 2 to 3 inches from heat, turning once, 7 to 12 minutes for medium-rare.
Let steak rest on a plate at least 10 minutes.
Heat sauce ingredients, except cilantro, with meat juices from plate in a small saucepan over low heat, stirring, until warm. Stir in cilantro before serving.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Matanzas Creek Alexander Valley Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.
Matanzas Creek Alexander Valley MerlotA medium purple color. Flavors of satsuma plum, dark chocolate covered raspberries, and allspice aromas primarily. On the palate, this is a classic Merlot with good concentration. It is savory and medium bodied with velvety tannins. Homemade cherry pie tart and sandal wood aromas are perceived easily when tasting.